Chief Steward

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Reporting to the Executive Chef, the Chief Steward is a hands-on leadership position that is responsible for managing the Stewarding operations ensuring cleanliness, quality and presentation standards established by the Hotel are met. _This position is required to exercise judgment, set priorities; schedule the stewarding operation to meet the requirements and be in line with budget and labour costs. _In addition, this position will be required to work closely with other departments to ensure smooth work flow within the division.

**KEY RESPONSIBILITIES**:
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**The key responsibilities of the Chief Steward include but are not limited to**:

- Lead and direct the team to ensure the smooth operation of Stewarding functions.
- Working closely together with other departments to ensure the smooth flow of work in food preparation and F&B service, including restaurant events, banquet set-ups, dish-up, buffets and breakdown.
- Ensure cleanliness of the areas through proper job task lists and cleaning schedules for consistent high level of compliance with Hotel Standards and Vancouver Coastal health authorities’ expectations.
- Ensure upkeep all of equipment through periodic planned scheduling of special cleaning and polishing.
- Optimum allocation and utilization of budgetary resources towards operational supplies and cleaning supplies (including pest control substances).
- Monitor and manage equipment inventory audits to ensure optimum work resources.
- Responsible for monthly, quarterly and yearly inventories of operational supplies and equipment.
- Maintains a safe working environment in all sections of stewarding within the kitchens.
- Hold regular quarterly Stewarding Department Meetings; Responsible for establishing department objectives, policies and procedures, designed to provide service levels, which exceed the expectations of both internal departments and guests.
- Participates in recruitment, selection, training and performance management of all Stewarding associates; acts as a resource to associates.
- Monitors work hours, scheduling and vacation planning of Stewarding associates while adhering to budgeted labour costs based on hotel occupancy and work volumes.
- Performs other duties within Food and Beverage, as assigned or required

**SELECTION CRITERIA**:
**Qualifications and Technical Experience**:

- Demonstrated knowledge of safety standards and WHIMIS
- Demonstrated leadership experience and organizational skills with an excellent eye for detail is a must.
- Previous management experience involving maintenance of Budget, Forecasting, Inventory & Cost Control, as well as budget preparation is an asset.
- Proven ability to handle high stress and work under frequent peak period conditions.

**Attributes**:

- **_Decisiveness_**_ _**:

- Proven consistency in making sound decisions sometimes in pressurized or time-sensitive environments and service.
- **_Achievement Oriented_**_ _- sets standards of excellence for work to be completed and is not deterred by challenges
- **_Attention to detail_** - Able to maintain a sustained level of concentration in a high pressured environment ensuring quality of work is consistently delivered by team members.
- **_Flexibility_**_ _**:

- Demonstrated ability to be adaptive and accepting of new ideas, and a willingness to approach new challenges and adjusts plans to meet new priorities; able to manage multiple priorities and tasks in the regular course of work.

**Skills**:

- **_Leadership _**:

- Leads by example in behaving in an honest and trustworthy manner; treats others fairly; builds strong and trusting relationships with others; practices open communication.
- **_Interactive Communication_**_ - _Adapts content, style, tone and medium of communication to suit the target audience’s language and level of understanding; takes others’ perspectives into account when communicating or presenting information; facilitates open communication and information exchange.
- **_Planning and Organizing_**_ - _Possess the ability to plan and organize self and others to ensure timely completion of tasks within the time frame required; communicates and monitors priorities effectively._
- **_Resource Management_**_ - _Monitors and ensures the efficient and appropriate use of resources, ensuring controls are in line with budget and forecast, whether human, financial, or material.
- **_Team_**_ Building_**_ _- Promotes team achievement, contributes to the development and success of department objectives; supports and encourages team members; is respectful, actively listens to and seeks out opinions and ideas from the team.
- **_Conflict Management_**_ -_ _Defuses difficult situations by being assertive; facilitates discussions between parties to explore differences and help find common ground; uses tactful approach to work with others to identify solutions to emerging conflicts and or issues.